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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | G305B2 | Technology of Meat and Meat Products | Compulsory | 3 | 5 | 4 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | The aim of this course is to teach students several topics such as meat cooling and freezing, meat preservation techniques, physical, chemical and nutritional changes in meat properties, and food additives and spices used in meat industry. Processing methods of meat by curing, tumbling, massaging, smoking, pressing, and drying, into salami, sausage, sucuk, pastırma, and dried meat products. Students are expected to learn the application of meat technology on the production of meat at the end of the course. | | Name of Lecturer(s) | | Doç.Dr. Aybike KAMİLOĞLU | | Learning Outcomes | | 1 | Acquire the qualification relating to planning and establishing the meat processing plant. | | 2 | Acquire the qualification relating to classification of meat carcasses (grading), transferring and storage. | | 3 | Know the functions of spices and other additives used in meat process | | 4 | Produce the fermented sausages | | 5 | Know the technology of emulsified meat products (Sausage, salami, ham) | | 6 | Manage the production of pastrami and braised meat | | 7 | Know the technology of curing, tumbling, smoking, drying and canning Know the production of other by-products. | | 8 | Know the production of other by-products. |
| | Mode of Delivery | | Normal Education | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Planning and design of meat manufacture plants, Grading, cold storage and transportation of carcass or cut-up parts of meat, types and functions of food additives that uses in meat products. Fermented meat (sucuk) product technology, emulsufied meat (sausage, salami, ham) product technology, pastırma and kavurma technology, curing, tumbling, massaging, smoking, drying and canned meat technology. Gel tripe and kelle-paça technology and other by-product technology. | | Weekly Detailed Course Contents | |
| 1 | Introduction | | | | 2 | Origin of meat sources | | | | 3 | Grading of meat | | | | 4 | Ingredients in meat products | | | | 5 | Comminuted meat products | | | | 6 | Tumbling and massaging | | | | 7 | Emulsion Technology I | | | | 8 | Midterm | | | | 9 | Emulsion Technology II | | | | 10 | Fermented meat products | | | | 11 | Fermented meat products | | | | 12 | Traditional meat products (Kavurma,Pastırma) | | | | 13 | Smoking technology | | | | 14 | Packaging of meat products | | | | 15 | Problems in meat products | | |
| | Recommended or Required Reading | | Gökalp, H. Y., Kaya, M., Zorba, O., 2005. “Et Ürünleri İşleme Mühendisliği” (Beşinci Baskı). Atatürk Üniversitesi yayın No: 320, Erzurum. Gökalp, H. Y., Kaya, M., Tülek, Y. ve Zorba, Ö., 2005. Et ve Ürünlerinde Kalite Kontrolü ve Laboratuvar Uygulama Kılavuzu (Beşinci Baskı). Atatürk Üniversitesi Ziraat Fakültesi Ofset Tesisi, Yayın No: 318, Erzurum. James, S. J. 2002. Meat Processing: Improving Quality.Ed. J. Kerry, J. Kerry and D. Ledward. Boca Raton, Boston, New York, Washington, D.C., CRC Press LLC. Price., J. F. and Schweigert, B. S. 1987. The Science of Meat and Meat Products. J. F. Price. and B. S. Schweigert. Westport Connecticut, 06880-USA, Food & Nutrition Press, Inc. Aberle, E. D., Forrest, J. C.,Gerrard, D. E., Hedrick, H. B., Judge, M. D., Merkel, R.A. 1989. Principles of Meat Science, Kendall/Hunt Publishing Comp., (2001). | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 2 | 2 | | Attending Lectures | 14 | 3 | 42 | | Self Study | 14 | 5 | 70 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 2 | 1 | 2 | 3 | 3 | 3 | | LO2 | 2 | 2 | 3 | 3 | 3 | 2 | | LO3 | 2 | 1 | 2 | 2 | 2 | 2 | | LO4 | 1 | 2 | 2 | 2 | 2 | 2 | | LO5 | 1 | 2 | 3 | 3 | 3 | 2 | | LO6 | 1 | 2 | 2 | 3 | 3 | 2 | | LO7 | 1 | 3 | 3 | 2 | 2 | 3 | | LO8 | 1 | 1 | 1 | 2 | 2 | 1 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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